This Lemon Buttermilk Pound Cake recipe is so simple and so summery! You need to make it! It’s been just crazy around here lately with exterior renovations on our house in full swing: New deck and porch railings, chimney repair, new back stairs, new roof starting, carports and a boatport coming and soon…my new kitchen. I’ve been feeding the crew; this cake was a favorite of theirs.
You’ve probably noticed that I haven’t been posting as much lately. It’s amazing how it’s both wonderful and completely ruinous to one’s routine having a work crew show up at the crack of dawn.
I’ve always been an early riser, but I enjoy a leisurely wake up. You know…sittin’ on the porch in my jammies drinking coffee? After that first cup, making the bed and taking a long, hot shower? Slowly engaging the brain for the day, instead of hopping out of bed and into alert-mode immediately because there is a crew already in the driveway ready to start their day?
That said, I just love these guys. They are the absolute salt of the earth (meaning: Those of great worth and reliability). Mayford, Bo, Scottie and John (aka: Dump) have done really outstandingly beautiful work on our house. They left last week to work on another project until we’re ready for them to start the carports and boatport, and I told them how appreciative I am to them for making our dreams come true with their craftsmanship. I hope they know how much I mean that.
Anyway, as a small token of my appreciation to them as they have worked, I’ve been making them little treats every day for one of their eating times. One day I made this pound cake and it was a real hit. It’s not super-sweet…it’s got some pucker power, but it is absolutely delicious and moist and to. die. for. good.
I hope you’ll try it!
- 2 sticks (half pound) unsalted butter, at room temperature
- 2½ cups granulated sugar, divided (reserve used for a syrup)
- 4 large eggs, at room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- zest of 4 large lemons (about ¼ cup)
- ¾ cup freshly squeezed lemon juice, divided (reserve used for a syrup)
- ¾ cup buttermilk, at room temperature
- 1 teaspoon lemon liqueur (or you could use vanilla)
- FOR THE GLAZE:
- 2 cups confectioners' sugar, sifted
- 3 tablespoons lemon juice
- FOR THE CAKE:
- Preheat the oven to 350° F.
- Grease and flour 2 standard-sized loaf pans.
- Add the butter and granulated sugar to an electric mixer and beat until light and fluffy, about 5 minutes.
- With the mixer on medium speed, add the eggs, one at a time, beating until the egg is incorporated before adding another.
- Sift together the flour, baking powder, baking soda, and salt in a bowl.
- Stir the lemon zest into the flour mixture.
- In another bowl, combine ¼ cup of the lemon juice, the buttermilk, and lemon liqueur.
- Add the flour mixture and buttermilk mixture alternately to the batter, beginning and ending with the flour, beating each until incorporated.
- Divide the batter evenly between the prepared pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- FOR THE SYRUP:
- Combine ½ cup granulated sugar with ½ cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
- When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack.
- Pierce the surface with a toothpick and spoon the lemon syrup over the loaves.
- Allow the cakes to cool completely.
- FOR THE GLAZE:
- Combine the confectioners' sugar and the reserved lemon juice in a bowl.
- Mix with a wire whisk until smooth.
- Drizzle over the tops of the cakes and allow the glaze to run down the sides.